We knew about the milk, of course, but didn't realise sheeps' liver would be so strong.

Grey Goo - we eat pigs' liver quite often, also lamb and ox. We're even lucky enough to have a buffalo farm ten miles away, and also eat that when we can get it, nothing quite a strong as this lot though!

Add 200g of it to this full flavour recipe for a steak & ale pie click here and replace the nondescript French mustard with Colman's wholegrain and you will have one of the tastiest pies ever made... yummy, I have still got some in the freezer:)